German Onion Pie (Print)
Savory tart with golden caramelized onions, smoky bacon, and silky custard baked in a buttery crust. An ideal German comfort dish.
# What You Need:
→ Pastry Crust
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold, cubed
04 - 1 large egg
05 - 2-3 tablespoons cold water
→ Savory Filling
06 - 2 tablespoons unsalted butter
07 - 1 lb yellow onions, thinly sliced
08 - 5 oz thick-cut bacon, diced
09 - 1/2 teaspoon caraway seeds
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 1/4 teaspoon freshly grated nutmeg
→ Custard Mixture
13 - 1 cup heavy cream
14 - 1/2 cup whole milk
15 - 3 large eggs
16 - 1/2 cup grated Emmental or Gruyère cheese
# How To Make It:
01 - Combine flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg and enough cold water to form a soft dough. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Roll out chilled dough on a floured surface to fit a 9-inch tart or pie pan. Press dough into pan, trim excess edges, and prick base with a fork. Refrigerate until ready to fill.
03 - Melt butter in a large skillet over medium heat. Add bacon and cook until just crisp. Remove bacon and set aside. Add onions to the pan and cook gently, stirring frequently, for 15-20 minutes until golden and very soft. Stir in caraway seeds, salt, pepper, and nutmeg. Remove from heat and mix in cooked bacon.
04 - Whisk together heavy cream, whole milk, eggs, and grated cheese in a bowl until completely smooth and well combined.
05 - Spread caramelized onion mixture evenly over the prepared pastry crust. Pour the custard mixture over the onions, ensuring even distribution.
06 - Bake for 40-45 minutes until filling is set and top is lightly golden. Allow to cool for 10 minutes before slicing to ensure clean cuts.
# Expert Advice:
01 -
- The humble onion transforms into something extraordinary with slow cooking and cream
- Bacon adds smoky depth but the vegetarian version stands beautifully on its own
- The custard creates the most silky luscious texture youve ever tasted in a savory pie
02 -
- Rushing the onion caramelization is the biggest mistake you can make with this recipe
- Letting the tart rest after baking is essential or the custard will run when you cut it
- Cold dough straight from the refrigerator prevents shrinking during baking
03 -
- Use a mandoline to slice onions uniformly for even caramelization
- Grate your own cheese instead of buying pre grated for better melting